I don’t know about you, but I love my fat kid meals. I love the unhealthy oozy gooey kind of meals that have little to no nutritional value. I’m a glutton for punishment because after every one of those meals I sit back in all that sloth like glory, and regret every bite knowing I could of had a delicious salad and felt just as full. But every chance I get, I’m more likely to pick pizza over a salad and wallow in my own gluttony.
So, it’s up to me to try to beat myself at the market before we end up having another cheese steak night. But
often sometimes I still succumb to those glorious cheesy cravings.
For the Dough:
- 1 (.25 oz) package active dry yeast
- 1 1/3 cups warm water (110° to 115°)
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 4 to 5 cups all-purpose flour
For the Filling:
- 1/4 lb thinly sliced ham
- 1/4 lb reduced fat pepperoni
- Dried basil
- Dried oregano
- 4 slices provolone cheese
- 1 cup shredded mozzarella cheese
- Extra Virgin Olive Oil
In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.
The dough recipe makes enough for two strombolis. If you are going to make both, double the filling ingredients. If you aren’t going to make both, you can freeze the second dough until ready to use it later.
I called this ‘quick and easy” because it is. I prepped the dough before work and in under 30 minutes had dinner on the table for us and a guest. I don’t think it gets much easier than that, especially when you have company.
I’m no nutritionist but I don’t think that we really eat that badly in this house. Sure we may devious more than a small countries recommended daily intake of carbohydrates but our fridge always has veggies in it. I promise. I even posted a salad once… a long time ago… here.